Poire is the traditional name in France. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
Both *morceaux du boucher* — small premium muscles on the round, traditionally kept by French butchers. Araignée is the spider-shaped muscle on the rear thigh; poire is the pear-shaped muscle on the inside thigh. Different muscles, same cultural-identity category.
Companion *morceau du boucher* — both small premium muscles on the round, both historically reserved by French butchers, both quick-cook tender cuts.
A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.
Free. Roughly monthly. No tracking pixels.